$12 for Three Groupons, Each Good Toward American Food at Red Barn Restaurant ($21 Value)

Osgood

Logo
5 Reviews
$12
Buy!
Processing... Please wait
Value Discount You Save
$21 43% $9
Limited time remaining!
Limited quantity available
Over 60 bought

In a Nutshell

Family-style restaurant with a wide range of daily specials including classics like country fried steak, chicken tenders, and pulled pork

The Fine Print

Promotional value expires 120 days after purchase. Amount paid never expires. Limit 1 per person. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

The Deal

  • $12 for three Groupons, each good toward American food ($21 value)

Deep-Frying: Boiling Food from Within

You’d think fried foods—submerged in boiling-hot fat—would be soggy in the middle, but they aren’t. Read on to discover the science that makes deep-frying possible.

Despite cooking while submerged in vats of bubbling oil, deep-fried foods always seem protected from grease on the inside. Crisp french fries somehow maintain a fluffy interior, and the meat of a fried chicken breast magically retains its tenderness within the crunchy skin. The reason for this is simple: water and oil don’t mix. When pieces of potato, cod, or candy bar enter a deep fryer, the oil—so long as it’s hot enough (usually 345–375 degrees)—almost immediately boils the water within the food, forcing it to escape to the surface. As the moisture leaves the food, the vapor subsequently repels the oil, preventing it from touching anything but the outer edges.

Of course, there would be little to prevent those outer edges from getting soggy were it not for the shield of starch that surrounds most fried foods. Potatoes are naturally starchy, which is why they can fry with little preparation, but other foods—such as meat, fish, or whole pizzas—must be coated in breadcrumbs or batter before entering the oil. Since fried foods continue to steam even after frying, an ideal coating should allow the steam from inside to escape, lest it begin to sop up the remaining moisture. For this reason, fried foods should be served while they’re still steaming to ensure the crispiest outer crust.

Customer Reviews

Logo
5 Reviews
Excellent
3
Very Good
2
Average
0
Poor
0
Terrible
0
User Image
arthursmom11 November 23, 2016
"Good prices "
Food was good especially for the prices. I had a chef salad which was very large and tasty. My husband had the pizza burger with fries which he really liked. The only negative was the chili was served with macaroni noodles in it and I'm on a low carb diet so had to pick around the noodles.... Read More
User Image
Connieritter13 November 18, 2016
"Love their daily specials"
We tend to order their daily specials, quick, and delicious! Highly recommend their chocolate fudge brownies, they are so full of goodness!
User Image
Jeff B June 17, 2016
"hidden gem"
The owners of the restaurant or the friendliest people that you will find. They show it every time I go in. The food is always good and made fresh. The service is good as well
Merchant Location Map
  1. 1

    Osgood

    144 W Fairground Ave

    Osgood, IN 47037

    +18126895755

    Get Directions

15% Bonus Savings
Get an extra 15% off local restaurants, spas, salons, and more to use within 48 hours of your Goods order! See details
By purchasing this deal you'll unlock points which can be spent on discounts and rewards. Every 5,000 points can be redeemed for $5 Off your next purchase.
{}